Grape-juice and process of preparing same.



nenne ironico, or CHICAGO, ILLINOIS.'

To alt 'whom it h'aafz/-concernf Be it known that-LALADAR Forum,L acitizen of Hungary, residing at Chicago, -1n\ the county of Cook andStateoi" llinoisgheve specification. j Y v Y This invention relates togr-ripe juicefandA toe proce of preparing, seme. f The, chemicalcomposition of pressed therefrom. elthoughhaving opleasnnt flavor whenfresh. becomes insipid: and nauseous when allowed to stand. L'lfhefiavorof grape juice is attributed to yodoriferous organic compounds and tothe tai'taric'acxd .undA bitartretes of potaeeium endwczilcium continedtherein.l Varieties of grapes con taining relatively lerge'proportionsofsugzir produce e juice which *becminsefof itshi'gh` Sugoi" content isliable to precipitate 'the terj vtm-ic 1ecid and -bitzirtrsites of.potassium and celciun'r uponA standing. Juice frein fsuch grapesy whichformthe mejor proportionfof i thosegrown in `the',United States',ereSuuit for yuse kin preparing grape juice loeceuse;ofl

the loes of flavor resulting from the'fprecipitation of tartaric -acidand bitort-rete'` of' potassium and calcium-and heceuselof the Sediment`formed by'y these compounds which i gives the product ein undirubleeppeerence'r' It is undeietoody that the` most' desirable .grapes foruse in the'prepnratiolli .of juicei are .those yWh]circontain f4e#relatively' small proportion of' Sugar andfe' relativelj7 high acidcontent; j It has. of cour.s`e,igbeen suggested that grapes' of thief`character should be eultivatelfby frprocesso noturul 'producevgrupojuice 'of f" y y ,l i tnstelto the grape juice.kr rihe lact'lcacid1.;

Selection in order .t

high quality. Unfortunately.'however, 'the chemical composition of kpfrepes varies Widel,depcndingriipon the soilfand climtic conditions ofthejregion i in, whichthey "are v grown and the production kofvarieties-ot grapes, best euitcdiforthefpreparetion of grape. juice byhthejusual rWell-"known methods. involves;y ypracticallyinsurmountohledifiicu'lties.

i A rinciprdfobjectofiny iethe provision of a proceerof preperingfgrupeAjuice which is appli roble',tcjnll'vurieti s'fof y y l l ifrornlzictunl' experience that this'percentzige.

ofvlctic- :icidjis- .liest ndiipted to accomplishf1v f fthe" desiredfresult. The period of treatmentr juice of highly; desirlblechmjicter.r

A further objectofrriny invention: islthei yOFFICE -k y. i.

n Specification@ Letters Patent. v Apprentice mea March 2.5, 191s.serial No. 86,590.

niony rvoriev'ferred embodiments oiv'iny invention'.

flicd to' produ cel the best' resul ts withth f ticulery baeteriafused;r

.4 wh'ichftimc frorn `0.3 to Qper ycent..ofjlactic j y-iicid will `heproducedy und I' r`havejfound` GRAPE-Juror: AND rnocnssin EREPARINGSAME.

Patented Dec. 5, 1916ifr provision of a process of increesingthe acid. ycontent of grape juice,A whereby `the yflevorq.v and zest ofthe juice ispreserved and. eng.- rnelnted `because of the retention of the natt-v kuralllavoring constituents of the juicelan'df the addition thereto of adesirable acid taste., A further object of my invention ist-he )yprovision of o process ofA preparing :grape j juiceincludinge`conversion of portion of the sugar contentofwthefjuiee intonageorre i.sj'io'udingr proportio'nof lactic ncid'wivhich effectually preventsy theprecipitation of the; l naturel fluvoringfconstituents und increases fg;the palatable choraeterof the juice. j .17.0 j A stifl further object ofrnv invention-isto, f provide a grape juice in which the natural* flavorand zest is not vonly retained but/is'` yaugmented and which may bepreservedin definitely without deterioration. l j K Further objects andadvantages of my rin x'cntion will-.beppercnt as it is bettery iin-1Uderstod b v reference'toithefollowing speci-,f, ficetion y.wherein Iheve'described the fpzfe-v y, 0 y LThefniost "desirable mode of'applying yrny. f invention is us'follo'ws: The juice expressed itroni-,the grapes is conducted to a suitable` container provided withheating and cooling q j menne whereby the temperatureof the con- 35tentsofthe container muy be variedfatwill.`r In this` container-thejuice is hentedto fa temperature of 55C., 1nd is inoculated with u pureculture offlnctic bacteria Such` for ex,y i -r m'nple'zls they bacilliDelbw'icki. AtthiS'tem-f perature lactic fermentation commence'sgat jonce and continues but alcoholic fermentzil tionlis precluded. Thelactic fermentation results .iny the conversion" of :L pcrtionof themigor'content of the juice into lactic racid. which imparts o verypleasing', mildly sour Vforinedis permanent andthe flavor imparted it 5willrelnoin uslong aejthe irrepefjuicelispre*` served.` It r.will `bcund#f-'Stmid'ithut''otherk K j lucticjbsicterie than tlit'inentionedymeel@ einployedund ythe vtei'njperaturc be va y f fllhe ferro exitation`lfis continued for! type riod; of n from" sixr to eighteenrhoursffduring,

hoiv'ever, hortened or "lengthenerd, j i

eser AVAILABLE Coe" depending upon the character of thegrapes treatedand the proportion of lactic acid tion has proceeded sufliciently thejuice isy heated to a temperature of 82 C.,which dcstroys the lacticbacteria and preventsjurther production oi lactic acid.

During the fermentation the albuminoids in the grape j uice partlycoagulate and are changed through the action of the acids and heat sothat when the juice is cooled to a temperature of approximately 4.4 C.they will precipitato Tartarie acid and the taitrates present in thejuice are less soluble at low temperatures and a portion of thesecompounds which would precipitate if the juice was allowed to stand areprecipitated with the albuniinoids. The juice is then lil tei-ed toremove the precipitated matter and is ready for bottlingandpasteurization. The process results in the separatieiifof ali mattei'which would subsequently precipitate freni the juice and consequentlythe bottled and hernietically sealed juice will remain clearindefinitely.

It has been demonstrated that not only isy it possible to produce grapejuice according to my method treni grapes unsuitable for the purposewhen treated by the ordinary mctiiods new in use but that the flavor ofygrape juice produced from grapes adapted to the purpose is improved bytreatmentaccording to my method. "lhe principal aduintage of my improvedmethod is, however, the possibility of utilizing large quantities ofgrapes which have heretofore been' useless as grape juice stock.

My method may be varied by producing,`- 1n a small quantity a grapejuice having a` high sugar content or in a mash containing malt,dextrose or other edible material containing sugar and nitregenonssubstances, a

lactic iermentation resulting in a highly concentratedlactic acid whichmay added to the ihain body of grape juice in quantity sufiiigicnt toproduce the desired proportioii'ol' lactic acid therein, the whole'method are identical being then heated to approximately 82a C. todestroy;y the bacteria and subsequently cooled to 44 (l. as in the(iiietliod previously ydescribed. The results and :ulvantagesaccomplished-by the 'use of this variation of my described. v

i. It willbe readily appreciated from the foregoing that I haveperfected a method of ing` therefrom which is liighlybencficial not ionlyiroin an ecoi'ioniicu'l standpointbut also by reason of theimprovedqualty of the withl that previously as in the composition of theproduct thereof,I

within the scope ofthe appended claim's l .without departing from thespirit of my in- `vention or sacrificing any of the material advantagesthereof.

l claim: 1. A process ofy preparing grape juice. in-

elnding the step of `artificially increasing` the acid eontent'of theot' a palatable acid'. 4

2. A process of preparing grape juice including the step of increasingthe acid conjuice by aproportion tent of the 'juice by a proportionoflnctic i acid.

3. A process of preparing grape juice inf hiding the step(if-'increasing the acid content et' the juice by lactic acid in thepropel tion of between 0.1, and 1.0 per centfnppi-oxiniately of thetotal quantity of juice.

l. i process of irel'iariug grape juice ii1- eluding the step oiincreasing the acid content of the juice by lactiemfermentation thereof,whereby a proiiortigif lactic acid is foi-ined therein. i

A process of preparing grape juice in:

hlactic fermentation at a temperature which precludes alcoholicfermentationfor a. pei riod sullcient to convert a portion of the sugarcontent into a corresponding proportion of lactic acid.

8. A process of preparing grape juice in- Y eluding subjecting the juiceto lactic fermen,

tation at a temperati'ire lwhich 'precludes llcoliolie fermentation fora period suflicient` to convert a portion of the natural sugar coul-.entinten corresponding proportion of" lactic acid, and subsequentlyheating, the" jnieo to at temperature siieient to destroy the lacticbacteria. 3;

fr). A process of preparing 'gnpe juice in cluding subjecting thejuice'to lactic formen@ tation at -a temperaturev `which precllldffalcoholic fermentation for pediod sucient ne to convert a portion of thenaturklfflugr content into a ycorres ndingpmportion of; lactic acid,heating. t e juice toa tampontixre sufficient-tto destroy the lacticbacteria;

precipitation l of insolub o and subsequently coolin the juice to permity momie 10. A process of prepari-ing grape juice including the stepof-subjecting the juice to the action of the bacilli Delbrclcc' at etemperature of subtantielly 55"C.` for 'a period euicent to convert aportion of tlie sugar content Iinto a corresponding proportion of lacticacid.

11. A proce-ee of preparing grape juice l including subjecting tliejuice to the action of the bacilli elbrok ut u. temperature ci'`substantie-11131559@ for a period sufiicient v to convert u portion ofthe sugar content into a. corresponding proportion of lactic acid, andeubsequentlylieating the juice to u. temperature of substantially 8:2OC. to destroy the bacilli.

'1.2l A process of preparing grape juice including subjectino the juiceto the action of the bacilli Delbrck/ :itc temperature of vcoi'ivert uportion of the sugar content into substantially 550 C. 'for a periodsufficient to a corresponding proportion of lactic acid,

heating tlie juice to u temperature of suo` sta-ntially 82 (l. todestroy tlie baeillLeiid subsequently cooling the juicecfr/osubstantiilly 4.40 C. to permit. the precipitation of insoluble inzitteny lfil. processor' preparing grape juice including subgectnig the juiceto the action of the bacilli Dcl'brcczat a. temperature ofsubsteiitially 55o C. for :i period siiflicient to convertir portion ofthesugrir content into a. corresponding proportion of lactic acid,heu-ting the juice to u temperature of substantially. 82 C. to destroythe bacilli, cooling the juice andl maintaining it at a 'temperature ofapproximately 4.4.3 C. to peruiit'precipitationof insoluble mattei', and

removing seid insoluble iniitter from the juice.` l l i 14. As unvarticle of manufacture, grape juice including as econstituent nproportionl of lactic acid.

i5. As un article of manufacture, grape puce 4including aconstituentlectic acid in the proportion of between 0.1 and lzGper cent.approximately of the total quantity of juice. v

. i6. is un article of manufacture, grape ,juice in which e portion ofthe natural sugar cent. approximately of the total quantity of n grapeiuice .i '18. :is un article of inunufecturepgrapc juice including useconstituent en added proportion of a, pelo-table acid.

, y ALADAR Forro,

Witnesses: i

VIM. CL BELT, M. A. Kronir.

